In a large bowl, beat ice cream and lemonade until blended. Sprinkle half of the crumbles into a greased 13x9-in. dish. Spread with ice cream mixture; sprinkle with remaining crumbles. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.Yield: 12-15 servings.

Originally published as Lemonade Dessert in Country Woman
June/July 2007, p29